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Banana Bread Using Greek Yogurt

August 6th, 2012 | Posted by Angela Roberts in Breads | Snacks & Sweets

My kids love banana bread and banana muffins.  I am always trying out new banana bread recipes (whole wheat banana bread, almond flour banana bread) .  This week I had 6 super ripe bananas on the counter and a tub of greek yogurt in the fridge.  Time to create a new recipe!

I have been using greek yogurt in place of sour cream for a while now.   If you haven’t tried greek yogurt yet I highly recommend it.  Greek yogurt has far more protein than sour cream and far less fat and cholesterol.  I have heard of banana breads made with sour cream so I decided it was time to attempt making banana bread using greek yogurt.  I have to tell you that this recipe turned out very moist and delicious.   Alex deemed it his new favorite banana bread recipe!

This recipe makes a huge batch.  I made one 7 x 3 loaf, 12 large muffins, and 24 mini muffins.  If you only want bread it will make 3 loaves.  You can easily freeze this bread for use on a later date.  These are perfect for an easy breakfast or snack.

Here is what you need:   6 very ripe bananas (mashed).  Alex really took the task seriously…..

3 eggs, 16 ounces plain greek yogurt, 3/4 cup of coconut oil or butter, 2 cups sucanat (or 3 cups white sugar), 2 teaspoons ground cinnamon, 2 teaspoons vanilla extract, 1/2 teaspoon sea salt, 3 teaspoons baking soda, 2 1/2 cups whole wheat flour, 2 cups all-purpose flour  *you could also add 1 cup chopped nuts of your choice*

Here is what you do:  Preheat oven to 325 degrees F.  Grease your pans with oil of choice.  I mix about 2 tablespoons of sugar and a dash of cinnamon then dust the pans lightly…this is totally optional.

In a large bowl cream butter and sugar.  Mix in eggs, mashed bananas, greek yogurt, vanilla, and cinnamon.  It’s great if you have a little helper or helpers!

Mix in salt, baking soda, and flour.  Now it is time to lick the beaters!

This is where you would stir in nuts if you are using them.  Divide into your prepared pans.

For a 7 x 3 loaf bake for 1 hour, large muffins 30 minutes, and mini muffins about 20 minutes OR until a knife or toothpick inserted in center comes out clean.

 

I split mine in half so we could have some this week and freeze some for later.

Enjoy!

If you like this post you may enjoy Homemade Graham Crackers or Granola Bars.  You can see more of my recipes here.

These banana muffins, or bread, turned out so moist and delicious.

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